1. Cachupa, Cape Verde
The cuisine of Cape Verde is a West African cuisine largely influenced by Portuguese, Southern and Western European and West African cuisine. Cape Verde was a colony of Portugal from its colonization until 1975. Cachupa is the archipelago’s national dish. This slow-cooked, hearty stew made with beans, corn kernels, vegetables and fish or meat, is a type of Feijoada and is Portuguese in origin. It is commonly served with rice or bread.
2. Fish Amok, Cambodia
Fish amok is one of the most well-known Cambodian dishes, but you’ll find similar meals in neighbouring countries. The addition of slok ngor, a local herb that imparts a subtly bitter flavour, separates the Cambodian version from the pack. Fish amok is a fish mousse with fresh coconut milk and kroeung, a type of Khmer curry paste made from lemongrass, turmeric root, garlic, shallots, galangal and ginger root, or Chinese ginger. At upscale restaurants, fish amok is steamed in a banana leaf, while more local places serve a boiled version that is more like a soupy fish curry than a mousse. You will find Fish Amok available at several restaurants. To make sure you are getting the local and traditional version, here a couple of helpful hints. The traditional dish is Fish Amok, if you are offered “chicken”, “beef” or “vegetarian” options, the restaurant is appealing to tourists. Amok is always steamed. If it is prepared in any other way, it is not following the traditional recipe.
3. Ndolé, Cameroon
Ndolé hails from Cameroon, first originating in coastal Doula but having since become a national dish of sorts. Ndolé ma Myondo this is the way Littoral indigenous (Sawa and Duala) call it. These are vegetable leaves cooked with crushed and boiled peanuts in which are added spices and oil with a protein variant. Some people choose to put smoked fish, other meat or shrimp. Worth to try, Buzzers.
4. Fu-Fu, Central African Republic
The cuisine of Central African Republic consists of different of exotic dishes, reflects the indigenous traditions and influences of the Arabs, Asian, and Europeans, and is a mixture of vegetables, fruits, fish, and meat. It’s mostly used ingredients are cassava and plantains, which are among those adopted from the cuisine of other countries during the periods of the slave trade in the 16th century. One of the popular dishes is called Fu-Fu; a starchy dish made from fermented cassava roots and is also used as a garnishing element for grilled meat.
5. Daraba, Chad
Daraba is a traditional Chadian stew, comprised of an abundance of vegetables. Okra, a common ingredient across Chad, is used as a thickening agent. As is common in the traditional soups and stews of many of its African neighbours, ground peanuts are used for flavour. It served with stew over barley, but in Chad millet is the most common grain, consumed in bread, porridges and formed into balls to dip in sauce known as Aiyash.
6. La Bandeja Paisa, Colombia
Typical Colombian dishes are as varied as the country’s geographic regions. However, there is a dish that can easily be considered a national treasure “La Bandeja Paisa” (Paisa Platter), a filling and comforting dish containing white rice, cranberry beans, fried egg, chicharrón, chorizo, beef, fried ripe plantains, avocado and arepa.
7. Langouste á la vanilla, Comoros
Langouste á la vanilla or Lobster in Vanilla sauce is the national and popular dish of the Comoros Islands in Southern Africa. The dish comes from the adaptation of French cooking to the local produce of the Comoros islands. The meat from Southern Africa lobster is rich, tender and a true delicacy. Look so yummy Buzzers, right?